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Stack of golden sour cream coffee cake muffins with cinnamon streusel topping on white plate
John

Sour Cream Coffee Cake Muffins

These Sour Cream Coffee Cake Muffins are tender, moist, and topped with a crunchy cinnamon streusel. Perfect for breakfast or an afternoon treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter melted
  • 1 cup sour cream
  • 2 large eggs
  • 1 tsp vanilla extract
Streusel Topping
  • 1/2 cup brown sugar packed
  • 1/4 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/4 cup unsalted butter cold, cubed

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together melted butter, sour cream, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined.
  5. For the streusel, combine brown sugar, flour, and cinnamon in a small bowl. Cut in cold butter until mixture resembles coarse crumbs.
  6. Divide the batter evenly among muffin cups. Sprinkle streusel generously over each muffin.
  7. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before serving.

Notes

For extra flavor, add 1/2 cup of chopped nuts or chocolate chips to the batter before baking.
Nutrition Information
  • Calories: 285
  • Total Fat: 12g
  • Saturated Fat: 7g
  • Cholesterol: 55mg
  • Sodium: 180mg
  • Total Carbohydrates: 42g
  • Dietary Fiber: 1g
  • Sugars: 24g
  • Protein: 5g
  • Vitamin A: 8% DV